WHITE CHOCOLATE RASPBERRY LAVA CAKE RECIPE BY TASTY
Here's what you need: raspberry jam, white chocolate, white chocolate, butter, eggs, egg yolks, flour, butter, flour, ramekins
Provided by Vaughn Vreeland
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, microwave the raspberry jam for one minute.
- Add the white chocolate and stir until smooth. Freeze one hour.
- In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
- Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
- Preheat your oven to 350ºF (180ºC).
- Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
- Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
- Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
- Run a knife along the edges of the ramekin to loosen and invert onto a plate.
- Serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 0 grams, Protein 14 grams, Sugar 43 grams
CHOCOLATE LAVA CAKES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, heavy cream, dark chocolate chip, large eggs, large egg yolks, light brown sugar, kosher salt, vanilla extract, all purpose flour, whipped cream, fresh berries
Provided by Chris Salicrup
Categories Desserts
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
- Heat the heavy cream in a small pot until boiling.
- Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
- Preheat the oven to 425°F (220°C).
- In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
- In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
- Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
- Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
- Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
- Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 48 grams, Fat 46 grams, Fiber 4 grams, Protein 12 grams, Sugar 36 grams
CHOCOLATE RASPBERRY ZEBRA CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, salt, eggs, vegetable oil, vanilla extract, milk, base batter, cocoa powder, base batter, raspberry jam, raspberry extract, red food coloring, heavy cream, chocolate chips, raspberries, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
- In a second mixing bowl, combine the eggs and vegetable oil.
- Add the wet mix to the dry mix, stirring constantly until smooth.
- Preheat oven to 350˚F (180˚C).
- Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
- Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
- Add the raspberry jam to other. Mix thoroughly.
- In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
- Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
- Let mix rest until consistency is thick and mix is cooled.
- Cool cake slightly, and then invert onto a wire rack to cool completely.
- Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
- Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 872 calories, Carbohydrate 72 grams, Fat 65 grams, Fiber 3 grams, Protein 12 grams, Sugar 37 grams
RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY
These ice cream bars, featuring our limited edition Tasty® Raspberry White Chocolate Lava Cake Ice Cream, are a dinner party-worthy dessert. We used store-bought cookie dough to simplify the process, but feel free to get creative with your own bases. The best part? No spoons needed!
Provided by Betsy Carter
Categories Desserts
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
- Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
- While the cookies cool, take the ice cream out of the freezer to soften.
- Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
- Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
- Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
- Top each ice cream square with a graham cracker square, pressing down to adhere.
- Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
- Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
- Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 23 grams
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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